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Delicious Sweet Corn Zucchini Pie served on a wooden table
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Sweet Corn and Zucchini Pie

A savory pie filled with fresh corn, zucchini, and a blend of cheeses, baked to perfection.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 6 servings

Equipment

  • Large Skillet
  • Mixing Bowl
  • Pie Dish

Ingredients

Ingredients

  • 4 tablespoons Butter
  • 1/2 cup Yellow Onion, diced
  • 2 ears Sweet Corn, kernels sliced off
  • 2 large Zucchini, sliced thinly (about 4 cups)
  • 8 ounces Sliced Mushrooms
  • 1 tablespoon Dried Basil
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Salt
  • 12 ounces Shredded Cheese (Mozzarella and Swiss blend recommended)
  • 4 large Eggs, beaten

Instructions

  • Step 1: Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking dish.
  • Step 2: Melt butter in a large skillet over medium heat. Add diced onion and sauté until translucent, about 3 minutes.
  • Step 3: Stir in sliced mushrooms and cook for another 3–4 minutes until softened and lightly browned.
  • Step 4: Add sweet corn and thinly sliced zucchini. Season with basil, oregano, and salt. Cook for 6–8 minutes, stirring occasionally, until veggies are tender and liquid has evaporated.
  • Step 5: Remove skillet from heat and allow vegetables to cool slightly.
  • Step 6: In a large mixing bowl, whisk the eggs and shredded cheese together. Add the cooked vegetable mixture and stir until combined.
  • Step 7: Pour the mixture into the prepared pie dish and spread evenly. Bake for 30–35 minutes, or until set and lightly golden on top.
  • Step 8: Let the pie cool for at least 10 minutes before slicing and serving.

Notes

Store leftovers in an airtight container for up to 4 days. Reheat slices in the microwave or oven.